Hostname: page-component-6bf8c574d5-h6jzd Total loading time: 0.001 Render date: 2025-02-25T15:05:32.400Z Has data issue: false hasContentIssue false
  • English
  • Français

Susceptibility of the individual caseins in reconstituted skim milk to cross-linking by transglutaminase: influence of temperature, pH and mineral equilibria - ERRATUM

Published online by Cambridge University Press:  23 October 2012

Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content. As you have access to this content, full HTML content is provided on this page. A PDF of this content is also available in through the ‘Save PDF’ action button.
Type
Erratum
Information
Journal of Dairy Research , Volume 79 , Issue 4 , November 2012 , pp. 422
Copyright
Copyright © Proprietors of Journal of Dairy Research 2012

Fig. 1 was printed without line (B). It is corrected here with apologies to the authors.

Fig. 1. RP-HPLC chromatogram of reconstituted skim milk incubated with TGase at 40 °C for (a) 0, (b) 2, (c) 4, (d) 8 or (e) 24 h. The peaks corresponding to the different casein fractions are identified in chromatogram.

Figure 0

Fig. 1. RP-HPLC chromatogram of reconstituted skim milk incubated with TGase at 40 °C for (a) 0, (b) 2, (c) 4, (d) 8 or (e) 24 h. The peaks corresponding to the different casein fractions are identified in chromatogram.